MENU
For 6 mini-pizzas: 500 g mixed beef and veal mince 50 g stale bread 100 g milk 30 g parmesan cheese 1 egg 1 small garlic clove 100 g diced Speck Alto Adige PGI 150 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 12 mini-pizzas: 1 kg mixed beef and veal mince 100 g stale bread 200 g milk 60 g parmesan cheese 2 eggs 2 small garlic cloves 200 g diced Speck Alto Adige PGI 300 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 24 mini-pizzas: 2 kg mixed beef and veal mince 200 g stale bread 400 g milk 120 g parmesan cheese 4 eggs 4 small garlic cloves 400 g diced Speck Alto Adige PGI 600 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
Preparation
Crumble the stale bread into a bowl, pour in the milk and let it stand for a few minutes so that the bread will soften.
Put the minced meat, bread (with the milk squeezed out), salt, 1 egg, parmesan, nutmeg, minced garlic clove and half of the Speck Alto Adige PGI into a bowl and knead well. Divide the dough into 6 equal parts and, using a pastry cutter or your hands, make 6 round bases, each 1 cm thick.
Dip the base for each mini-pizza in breadcrumbs and place on a baking tray lined with baking paper. Then pour a little oil over each base and, using a pastry brush, spread it over the surface. Cook for 12 minutes at 180° (fan oven). Cut the fontina cheese into small pieces and place on each base, then finish baking in the oven for another 5 minutes.
To finish, garnish the mini-pizzas with the remainder of Speck Alto Adige PGI, chives and a sprinkle of pepper. Serve hot.
Ready to try something new?
See more Speck recipes ...
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!